- Establishment must make sure and cool chicken soup to 70 degrees within 2 hours; soup prepared at 8:30 am and temperature taken at 12:00 pm was 101 degrees F; soup condemned
- Reach in cooler holding tcs(time/temperature control for safety of food) foods not holding an ambient temperature of 41 degrees F and below; tcs foods were ranging in temperature from 50 to 52 degrees F; food items condemned.
- Employees must make sure and wash hands correctly when changing tasks(cutting raw meats and then going into walk in cooler; employees should wash hands after handling raw meat and before entering walk in cooler) 229.163 (h) (6) wash as needed.
- Make sure to remove all dented #10 cans from shelf.
- Make sure all reach in coolers are holding the correct ambient temperature.
- There is pooled water behind ice machine in waitress area; water should be allowed to drain effectively to a sanitary sewer; there is also an area in middle of kitchen, near 3 compartment sink, where pooled water was observed.
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02/19/2016 | 76 |
- 229.164 (o) (6) (A) PHF>135; spanish rice at a temperature of 91 degrees F; item condemned.
- 229.164 (o) (7) (C) lunch meat - deli; Make sure to provide ham that is frequently unwrapped with a date or marking to show when original package was broken open and when ham will be used(expiration date).
- Evidence of roaches/ants throughout facility; will need to intensify efforts to minimze ther presence of pests through approved pest control measures. 229.167 (p) (11) (C)insects/pests not minimized.
- 229.165 (h) (2)thermometer available; provide thermometers for all reach in coolers.
- Need to make sure that at least one employee is food manager certified during the hours of operation.
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10/19/2015 | 82 |
- Container of flour with small ants inside; flour condemned 229.164 (a) - Honestly presented.
- 229.164 (o) (9) (A) (i) Time Only; Establishment will need to make sure that their is documentation for all working supply of potentially hazardous food before cooking(raw beef)showing the time the food was removed from temperature control(removed from walk in cooler).
- Establishment has live ants observed around bulk flour packages/dry storage area; will need to make sure to clean any spilled flour/other food items from shelves to help minimize the presence of these pests; will also need to use approved pest control measures. 229.167 (p) (11) (C)insects/pests not minimized.
- Will need to make sure to renew food manager's certification; expired 6/29/15; establishment needs to make sure that at least one(preferably two)employees are food manager certified and physically present during all hours of operation.
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07/14/2015 | 86 |
- Will need to make sure that all employee drinks have lids on them to prevent possible contamination to surrounding food items/food contact surfaces/equipment/kitchenware.
- A few small roaches seen walking within box holding corn tortillas eventually that will be used for chips; will need to discard this food item.
- Need paper towels at handwashing sink in waitress area. 229.167 (e) (3) (A) no towels.
- There was evidence of small roaches around box holding corn tortillas used for making chips/small reach in freezer; will need to use approved pest control measures(either through a professional pest control service or pesticide/insecticide that is commercialized/food establishment approved(check manufacturer's label).
- Make sure to clean container holding knives(dirty). 229.165 (m) (1) (A)not clean.
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03/26/2015 | 83 |
- 229.167 (p) (11) (C)insects/pests not minimized; German roaches seen within front waitress area underneath shelf and by small trashcan; will need to use approved pest control measures to minimize the presence of roaches within facility.
- Will need to eliminate all standing water; water should be allowed to drain effectively to a sanitary sewer and not sit stagnant on the ground(area is by the wall between shelves holding large bulk item products and prep table).
- Fajita skillet was dirty to sight/touch; make sure to discard all plates that are chipped on the food contact part of the plate. 229.165 (m) (1) (A)not clean.
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12/02/2014 | 91 |
- Establishment needs to make sure to follow correct procedures for cooling prepared food items; many food items sitting out at room temperature and not being cooled down by proper methods; many food items were just prepared, but informed management of time restrictions for cooling food items down; food items still had time to get to the required temp. of 70 degrees F; food items had been sitting out from 30 minutes to one hour and 15 minutes, according to management; corrected on site by using approved cooling methods.
- Establishment needs to keep all opened coke cans away from canned products/small scooper used for dispensing bulk items for the possibility of cross contamination can occur. Facility needs to also make sure and use handwashing sink for handwashing only and not for disposing food in(saw evidence of food debris in sink).
- 229.164 (f) (2) (A) (iv) not covered; Facility needs to cover chicken soup/prepared potatoes near employee handwashing sink, since water from hands could possibly contaminate food products during handwashing procedures; Establishment should not store these or other food products that close to the handwashing sink because of the possibility of cross contamination ocurring.
- 229.164 (o) (7) (A) consume by date (prepared); Establishment needs to make sure and provide use by dates/discard dates for all refrigerated, potentially hazardous food items prepared and held in the food establishment for more than 24 hours(food items within large reach in cooler adjacent from hot hold area and walk in cooler).
- 229.167 (e) (3) (A) no towels; Need to provide paper towels at all times near handwashing sink.
- Establishment needs to make sure and discard/replace containers that are in bad repair/damaged. Also need to make sure to keep all containers clean(ones holding clean knives). Facility needs to remove broken daisy sour cream containers holding food items within reach in coolers(these type of containers should not be used for holding prepared food items). 229.165 (d) (1) (B)free of breaks, cracks.
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01/24/2014 | 77 |
- Make sure to keep gravy and ranchero sauce at a hot hold of 135 degrees F; gravy was at 86 degrees F and ranchero sauce was at 114 degrees F; these food items should not be cooked/heated up in steam tables; need to make sure to cook these items on the stovetop/grill/microwave/etc.. 229.164 (o) (6) (A) PHF>135; food was not off temperature for more than 4 hours(still within time requirements).
- Make sure to remove all dented #10 cans from shelf.
- Do not store raw food items next to/slightly above cooked carrots/cauliflower for the possibility of cross contamination exists.
- 229.164 (o) (9) (A) (i) Time Only; Facility needs to make sure to note/identify the time when food(bowl of picadillo) is removed from temperature control, since establishment was not using temp. as a public health control.
- 229.165 (m) (1) (A)not clean; Dirty spoons observed in holder in waitress area
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09/24/2013 | 80 |
- Make sure to note a use by date/discard date on ranchero sauce, baked chicken, and pastor whenever these food items are kept refrigerated for more than 24 hours; management informs me that food items are kept for no more than 2 days. 229.164 (o) (7) (A) consume by date (prepared).
- Make sure to allow a sufficient air gap between ice machine drain line and main drain leading to sanitary sewer.
- 229.168 (c) (2) toxics above items; Make sure to keep toxic items(wood sealer and kitchen/bathroom caulk)separated from and below all packaged single service plates/pans.
- 229.165 (m) (1) (A)not clean; Dirty scooper used for various spices on shelves with accumulated food debris(make sure to wash/rinse/sanitize all utensils/equipment that are used at least every day at the end of the day); will need to replace cutting board on top of small reach in cooler by stovetop(discolored).
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05/14/2013 | 86 |
- Properly store raw meats in the cooler.Do not store raw meats over cooked foods.
- Properly store toxic items. Store toxic items away from food and other items needing protection by spacing or partitioning.
- Clean the inside area of the ice machine.Clean the chips container.
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01/16/2013 | 90 |
- Observed one open drink cup.All employee drinks in the kitchen need to have a lid and straw.
- Need to properly store foods in the walk-in and refrigerator.(Raw foods go on the bottom)
- Need to repair the leak behind the ice machine.
- Need to replace some of the containers in the walk-in cooler being used to store foods.
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09/11/2012 | 86 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Clean the chips container areas.
- Need to properly cool foods down.Need to use shallow pans.
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03/14/2012 | 88 |
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Do not store any raw meats above any ready to eat foods.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Replace any broken or chipped plates.
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11/02/2011 | 85 |
- POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 41F.
- NEED TO WASH HAND WHENEVER THEY CHANGE TASKS OR CROSS CONTAMINATE.
- PRODUCT WAS OUT OF TEMPERATURE ABOVE 41F OVER 4 HRS. RUSTED DENTED CANS.
- POTENTIALLY HAZARDOUS FOODS THAT ARE KEPT OVER 24 HOURS MUST BE DATE MARKED WITH A USE BY DATE NOT TO EXCEED 7 DAYS IF KEPT AT 41F OR BELOW.LABEL COMMON FOODS WITH THEIR NAME ON THE CONTAINER.
- THE WALK IN COOLER WAS PRODUCING TEMPERATURE OF 54F. IT MUST KEEP 36F AND BE CHECKED TO KEEP THE FOOD AT 41F OR BELOW.
- THERE MUST BE ONE FOOD MANAGER CERTIFIED EMPLOYEE ON SITE DURING OPERATION TIMES. NEED BACKUP ALSO.
- NEED COOKING THERMOMETER THAT CAN BE CALIBRATER DIGITAL WITH THIN PROBE IS OK. IF OTHERS NEED SCALE OF 0-220F.
- CUTTING BOARD NEED REPLACEMENT, DARK. THE SHELVING IN THE WALK IN IS VERY SOILED AND RUSTED. CLEAN AND RESURFACE OR REPLACE.
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06/07/2010 | 71 |
| No violation noted during this evaluation. | 11/05/2008 | 76 |
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